One Pan Coconut Noodles

10 mins
Serves 4
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Directions

  1. 1Add the noodles, sliced carrots, chopped broccoli, sliced red capsicum, shelled edamame, vegetable or chicken stock, coconut milk, ground ginger, cumin seeds (or ground cumin), and other seasonings (paprika, red chilli powder, garlic powder, soy sauce) to a large pan. No need to pre-cook anything.
  2. 2Add the noodles, sliced carrots, chopped broccoli, sliced red capsicum, shelled edamame, vegetable or chicken stock, coconut milk, ground ginger, cumin seeds (or ground cumin), and other seasonings (paprika, red chilli powder, garlic powder, soy sauce) to a large pan. No need to pre-cook anything.
  3. 3Add the noodles, sliced carrots, chopped broccoli, sliced red capsicum, shelled edamame, vegetable or chicken stock, coconut milk, ground ginger, cumin seeds (or ground cumin), and other seasonings (paprika, red chilli powder, garlic powder, soy sauce) to a large pan. No need to pre-cook anything.
  4. 4Cover and cook over medium heat for 10 minutes, stirring well halfway through to make sure nothing sticks.
  5. 5Cover and cook over medium heat for 10 minutes, stirring well halfway through to make sure nothing sticks.
  6. 6Cover and cook over medium heat for 10 minutes, stirring well halfway through to make sure nothing sticks.
  7. 7Once the noodles are tender and the sauce has thickened slightly, the dish is done.
  8. 8Once the noodles are tender and the sauce has thickened slightly, the dish is done.
  9. 9Once the noodles are tender and the sauce has thickened slightly, the dish is done.
  10. 10Serve the coconut noodles in a bowl.
  11. 11Serve the coconut noodles in a bowl.
  12. 12Serve the coconut noodles in a bowl.

Ingredients

  • 4 servings noodles
  • 4 servings noodles
  • 4 servings noodles
  • 1 sliced carrot
  • 1 sliced carrot
  • 1 sliced carrot
  • 1 chopped broccoli
  • 1 chopped broccoli
  • 1 chopped broccoli
  • 1 sliced red capsicum
  • 1 sliced red capsicum
  • 1 sliced red capsicum
  • 0.5 cup shelled edamame
  • 0.5 cup shelled edamame
  • 0.5 cup shelled edamame
  • 1 tablespoon ground ginger
  • 1 tablespoon ground ginger
  • 1 tablespoon ground ginger
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon red chilli powder
  • 1 tablespoon red chilli powder
  • 1 tablespoon red chilli powder
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 cup vegetable or chicken stock
  • 1 cup vegetable or chicken stock
  • 1 cup vegetable or chicken stock
  • 0.25 cup raw cashews
  • 0.25 cup raw cashews
  • 0.25 cup raw cashews
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce

Equipment

large pantongs

Tips

  • Top with fresh herbs, a squeeze of lime, or a drizzle of chilli oil if you like a kick.
  • Perfect for weeknights, meal prep, or when you just can be bothered with dishes.